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Messages - dmtaylor

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31
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 04:20:00 PM »
We're just so off-topic that... wait.... what was the topic again?!  Who cares?!  Oh.  Alrighty then!

32
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 04:17:45 PM »
Some have shown the high cohomulone thing to be BS.

I hadn't heard that.  I suppose it's possible.

But perhaps we've all grown immune to it, too.  Anyone have an IPA lately?  Did your whole mouth go numb from one sip?  Didn't think so.  But it happens with the uninitiated, who probably are able to perceive bitterness a hell of a lot more sensitively than any beer nerds involved with cohumulone taste tests.

33
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 03:29:39 PM »
All hops will give bitterness if boiled for a long time like an hour or even just 15-30 minutes.

The bitterness comes from isomerization of so-called alpha and beta acids in the lupulin of the hops.  Isomerization occurs in the boil.  Isomerized beta acids provide a minor amount of bitterness, so the alpha is usually the only one considered by brewers, and reported on hop packages as a percentage (5%, 10%, etc.).  Often times a hop with high (>8%) alpha acid will be favored as a bittering hop just because you can use less of them to get the same level of bitterness as one that is say 3-5% alpha.

However this is even more complex because there are different types of alpha acids!  There's humulone, cohumulone, and some others.

The one of these that matters most to brewers is cohumulone, sometimes abbreviated Co-H.  Hops having a large degree of cohumulone will tend to have a much more robust and harsh bitterness than hops that have lower cohumulone.  For these reason, often times you will see people trying to find "low cohumulone" hops to avoid this harshness.  On the opposite side, for some IPAs, people will actually use high cohumulone hops on purpose to give their beer a sharper hop bite.

How do you know how much cohumulone is in your hops?  You have to research.  There are a few resources online.  Here's a couple decent ones (I'm sure there are better ones out there someplace too):

http://www.lugwrenchbrewing.com/2011/11/cohumulone-rages-by-hop-variety-hop.html

https://ychhops.com/varieties

Hope this helps.

34
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 10:38:20 AM »
Stella is so good because it's lodo!!!

Are you sure?  I don't know if I get "it".  If they do indeed get "it", then they must have been able to properly interpret the secrets from old texts by a couple of dead guys, which so few have had the fortune and access and intellect to do, because "it" eludes everyone who is not cognizant of and fails to properly implement the LOB method.

I think we'd better lock this thread now before "it" happens again.  Mods?  Hi.  Please lock this thing.  While slightly fun, this thread has gone far beyond its course.  I'd appreciate it, and so would probably at least 30.8% of other folks.

35
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 09:49:18 AM »
No Belgian will ever say:

"Stella Artois is the great Belgian, great BELGIAN beer."

Using your identity as a Belgian to qualify your taste in chocolate is about as useful as my being an ape qualifying me as a conneisseur of bananas.

For the record, the best bananas are Cavendish with a lot of leopard spots.  Any humanoid who claims to enjoy any other banana is a fool.

Anyway, don't take my word for it.  Amongst Asians, Italians, and Native Americans living in the United States in 1983, at least one each were compensated to endorse Hershey's as the great American chocolate bar.  That much is absolute fact.

Hershey's great!  Don't take my word for it.  Take it from paid baseball kid who is now 34 years older and might be dead.  I have his support.

https://www.youtube.com/watch?v=Pa8D9dLiRQ0

I love Stella, too.  It's very good.

Orval kind of sucks.  It's so inconsistent, too, except that it consistently kind of sucks.

36
General Homebrew Discussion / Re: It's Official
« on: October 18, 2017, 06:40:04 AM »
You are a lost cause.

And so is your country.

Heh... I tend to agree with that!  Not to fear, I'm sure the thumb poking, screen loving millennials will fix this place in a couple more years..... bwa ha ha ha ha ha!!!!!!!!!

Sorry, I just cannot contain my love for this universe that we've been born into and have made so much better by being part of it.   ;D

37
General Homebrew Discussion / Re: It's Official
« on: October 18, 2017, 04:50:45 AM »
Hershey's is the great American, great AMERICAN chocolate bar.

'Murica.

38
It's probably contamination.  Things happen.

If it tastes good, drink it.

It probably tastes fine.  Don't dump it without tasting it first.  It will definitely not kill you.

39
Well, there's probably a million kinds of bacteria, and they've all got to eat something, so I suppose it stands to reason that a few types of bacteria could murder yeast to use as their energy source.  Just about anything's possible where survival is at stake.  Animals get sick, plants get sick.... Can yeast get sick? catch a deadly virus?  Yeah, maybe, I suppose.

40
General Homebrew Discussion / Re: It's Official
« on: October 17, 2017, 12:09:13 PM »
Good to know. Sorry to have completely side tracked this thread, but looking back, maybe thats for the better anyways

For the better indeed.

All my life I've seemed to bounce from one addiction (of the SOUL, not so much the body) to another, so I can relate somewhat.  Fortunately tobacco is one I've never cared to get into.  As a youth I was obsessed with a girl, and with music.  The particulars of the girl(s) and the music evolved over time but the obsessions were constant.  Then came beer and homebrewing, OMG.  I've been a homebrew addict since 1999.  Then for a couple of years in the middle I also became addicted to learning all there was to learn (from books and forums, mostly) about apples and cider.  I tasted >100 apple varieties and spent hundreds of hours reading things.  For the better, my addiction to Coca-Cola finally disappeared a few years ago, but my addiction to Hershey's chocolate is one I hope I never need to give up.  I can see diabetes on the horizon... it's not here yet, but I'll shrug and shoot some insulin when it arrives.

Cheers all.

41
Other Fermentables / Re: Cider questions
« on: October 17, 2017, 11:52:13 AM »
I was going to start a thread for my question but this seems like a good thread to post it. Hope that's ok. You guys have talked about types of yeast to use for cider. I currently have a Hefeweizen (using WLP Hefe IV yeast) and an IPA (using Wyeast London Ale III 1318) fermenting. Could I use the yeast cake from either of those batches to make a cider? I'd probably "wash" the yeast to eliminate some of the beer before re-pitching. I have not read anyone using these yeasts so I'm guessing it's not a good idea but figured I'd try it if it doesn't sound too crazy. Thanks!

While I have not tried those two yeasts, I believe either one of those should work fine in a cider.  The 1318 especially I think *should* be well suited to cider, as most English yeasts are.

42
All Grain Brewing / Re: pH Balance.
« on: October 17, 2017, 05:03:04 AM »
I agree.  Try some phosphoric acid, that will bring the pH down, with neutral flavor impact.

43
Bacteria behave a little differently, but in general the same things apply that I mentioned above.  They will not cause the fermentation to stall though.

Do you have a specific case that you can explain?  What was the original gravity, what yeast did you use, did you mash, what temperatures and for how long????

44
Some yeasts are not very attenuative or alcohol resistant.  Windsor ale yeast is just one example, but in the wild there are millions of others, and they all do their own thing.  If you don't pitch healthy yeasts, but then some wild yeast takes over that is not very attenuative or does not like alcohol, stalling could occur.  Unlikely for all these problems to line up but it could happen.  An infection to an otherwise reasonably healthy fermentation should not cause the healthy yeast to die; rather the two would work in parallel, and odds are that one of the two or more critters would keep on fermenting way down to normal dryness or beyond.

45
General Homebrew Discussion / Re: Juicy beer
« on: October 16, 2017, 03:47:02 PM »
It's the hops.

Other than that, I think "juicy" is largely just another word for "trendy".

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